Works matching IS 10026630 AND DT 2018 AND VI 39 AND IP 15
Results: 47
不同品种大米口感品质分析.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 15, p. 88, doi. 10.7506/spkx1002-6630-201815013
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不同降温方式下晚采鸭梨PAL基因相对表达与果心褐变的关系.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 15, p. 174, doi. 10.7506/spkx1002-6630-201815026
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基于食药价值的辣木籽研究进展.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 15, p. 302, doi. 10.7506/spkx1002-6630-201815044
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益生菌对高血压影响的研究进展.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 15, p. 254, doi. 10.7506/spkx1002-6630-201815037
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蜂胶提取物对顺铂诱导大鼠肝、肾损伤的保护作用.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 15, p. 159, doi. 10.7506/spkx1002-6630-201815024
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乳酸菌抗氧化调控体系研究进展.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 15, p. 290, doi. 10.7506/spkx1002-6630-201815042
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食品中与生物胺形成相关的微生物菌群及其 控制技术研究进展.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 15, p. 262, doi. 10.7506/spkx1002-6630-201815038
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我国传统发酵蔬菜中乳酸菌多样性的研究进展.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 15, p. 296, doi. 10.7506/spkx1002-6630-201815043
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乳酸菌吸附重金属的影响因素、机理及应用研究进展.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 15, p. 316, doi. 10.7506/spkx1002-6630-201815046
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番茄红素热异构化机制及其影响因素研究进展.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 15, p. 310, doi. 10.7506/spkx1002-6630-201815045
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侧流层析技术研究进展.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 15, p. 333, doi. 10.7506/spkx1002-6630-201815048
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噬菌体在食品安全控制中的研究进展.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 15, p. 240, doi. 10.7506/spkx1002-6630-201815035
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- Article
吐鲁番无核白葡萄晾房干燥的预处理方法.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 15, p. 108, doi. 10.7506/spkx1002-6630-201815016
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- Article
不同冻结温度下牛肉的肌原纤维蛋白变性与肌肉持水性.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 15, p. 24, doi. 10.7506/spkx1002-6630-201815004
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食品加工过程中多环芳烃生成机理的研究进展.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 15, p. 269, doi. 10.7506/spkx1002-6630-201815039
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- Article
蛋白质酶法改性研究进展.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 15, p. 233, doi. 10.7506/spkx1002-6630-201815034
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- Article
超高压协同温度处理对绿色魏斯氏菌的失活动力学.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 15, p. 38, doi. 10.7506/spkx1002-6630-201815006
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- Article
生物甘油基聚酯对大豆分离蛋白复合膜贮藏期间机械性能稳定性的影响.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 15, p. 207, doi. 10.7506/spkx1002-6630-201815030
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采后预冷及气调贮藏对荔枝γ-氨基丁酸富集及贮藏品质的影响.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 15, p. 181, doi. 10.7506/spkx1002-6630-201815027
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薯类原料膨化特性及其膨化粉品质特性.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 15, p. 48, doi. 10.7506/spkx1002-6630-201815007
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低温等离子体对蓝莓果实的杀菌效果及对其品质的影响.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 15, p. 101, doi. 10.7506/spkx1002-6630-201815015
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山梨酸盐与钙胁迫对甜樱桃灰霉病抗性的诱导作用.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 15, p. 219, doi. 10.7506/spkx1002-6630-201815032
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干燥方式及碱液处理对鲜枸杞干燥特性和品质的影响.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 15, p. 197, doi. 10.7506/spkx1002-6630-201815029
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植物乳杆菌发酵液对冷藏双孢蘑菇生理生化性质的影响.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 15, p. 214, doi. 10.7506/spkx1002-6630-201815031
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超微粉碎对苹果膳食纤维理化性质及羟自由基清除能力的影响.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 15, p. 139, doi. 10.7506/spkx1002-6630-201815021
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绿薄荷精油对温和气单胞菌群体感应现象及其腐败特性的抑制作用.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 15, p. 17, doi. 10.7506/spkx1002-6630-201815003
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饲养方式对新疆多浪羊肉品质的影响.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 15, p. 80, doi. 10.7506/spkx1002-6630-201815012
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半干法磨制对小米粉及面条品质特性的影响.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 15, p. 132, doi. 10.7506/spkx1002-6630-201815020
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向日葵茎髓醇提物中不同溶剂萃取部位总酚、总黄酮含量与抗氧化活性的相关性
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 15, p. 54, doi. 10.7506/spkx1002-6630-201815008
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- Article
采后苯并噻重氮处理对厚皮甜瓜细胞膜磷脂代谢的影响.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 15, p. 165, doi. 10.7506/spkx1002-6630-201815025
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腌制预处理对红烧肉品质的影响.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 15, p. 72, doi. 10.7506/spkx1002-6630-201815011
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高强度超声对鹅胸肉嫩度及品质的影响.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 15, p. 122, doi. 10.7506/spkx1002-6630-201815018
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发酵温度对南极磷虾虾酱流变特性和风味品质的影响.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 15, p. 1, doi. 10.7506/spkx1002-6630-201815001
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- Article
高压微射流处理对原花青素平均聚合度和抗氧化性能的影响.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 15, p. 128, doi. 10.7506/spkx1002-6630-201815019
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- Article
根皮苷对苹果采后灰霉病的影响.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 15, p. 190, doi. 10.7506/spkx1002-6630-201815028
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提取方法对黄秋葵花多糖的结构组成及抗氧化活性的影响.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 15, p. 93, doi. 10.7506/spkx1002-6630-201815014
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氯吡苯脲处理对采后莲蓬保鲜效果的影响.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 15, p. 225, doi. 10.7506/spkx1002-6630-201815033
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山药微波热风耦合干燥特性及动力学模型.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 15, p. 115, doi. 10.7506/spkx1002-6630-201815017
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百合属植物化学成分及其生物活性的研究进展.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 15, p. 323, doi. 10.7506/spkx1002-6630-201815047
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饲粮中添加单月桂酸甘油酯对肉鸡生长性能、消化能力及鸡肉营养品质的影响
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 15, p. 67, doi. 10.7506/spkx1002-6630-201815010
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小麦醇溶蛋白糖基化改性过程中有害产物形成的影响因素分析.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 15, p. 10, doi. 10.7506/spkx1002-6630-201815002
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线粒体对肉色及其稳定性影响的研究进展.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 15, p. 247, doi. 10.7506/spkx1002-6630-201815036
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肉制品异源基因检测技术研究进展.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 15, p. 275, doi. 10.7506/spkx1002-6630-201815040
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纳米塑料复合食品包装中的纳米成分及其迁移研究进展.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 15, p. 283, doi. 10.7506/spkx1002-6630-201815041
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4 种食源性肽改善 SD 大鼠光老化皮肤弹性及机理的比较分析.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 15, p. 152, doi. 10.7506/spkx1002-6630-201815023
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蜂蜜溯源特征标记物研究进展.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 15, p. 343, doi. 10.7506/spkx1002-6630-201815049
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基于数字图像及随机最小二乘的红提串果粒尺寸检测分级方法.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 15, p. 60, doi. 10.7506/spkx1002-6630-201815009
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